Posted by Jock on February 11, 2008 at 10:02:51 from 87.105.81.146 user Jock.
In Reply to: Re: Vinaigrette of bull's muzzle (was The pork pie's East European cousin) posted by Peter Ceresole on February 11, 2008 at 08:17:06:
No, that's 'fromage de t�te', not the salade de museau I'm thinking of.
No aspic involved. It's thinly sliced and really a salad, not set.
I know exactly what you are thinking off. I first came across this in
Brittany in the days that they still had a metre gauge railway system
centred on Carhaix. It was sold already sliced in thin slices garnished
with vinaigrette and onion. Simply add une baguette, et le voila!
But the basic ingredient of this delicacy - beef or pork muzzle processed
and and packed in jars is sold as brawn in the larger British supermarkets
in cosmopolitan areas of the UK such as Slough. Remove from jar, slice
thinly, add dressing, onion, a smidgen of garlic, cornichons (or even
better slices of cucumber that have been salted and after about 15 - 20
minutes drained) and you have a salade de museau fit for a king.